Chapter 7 - Locust bean gum-derived hydrogels

Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein

Design-of-experiment strategy for the production of mannanase biocatalysts using plam karnel cake and its application to degrade locust bean and guar gum

Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins

Xanthan and locust bean gums are polysaccharides able to produce aqueous solutions with high viscosity and non-Newtonian behaviour. When these solutions are mixed a dramatic increase on viscosity is observed, much greater than the combined viscosity of the separated polysaccharide solutions. In this work the influences of different variables on the viscosity of solutions of mixtures of xanthan/locust bean gum have been studied. Total polysaccharide concentration, xanthan and locust bean ratio on mixture and temperature at which the gum was dissolved (dissolution temperature) for both xanthan and locust bean gums have been considered. Under these different operational mixture conditions shear rate and time have also been considered to describe the rheological behaviour of the solutions studied. The high viscosity increase observed in these mixtures is due to the interaction between xanthan gum and locust bean gum molecules. This interaction takes place between the side chains of xanthan and the backbone of the locust bean gum. Both xanthan molecule conformation in solution – tertiary structure – and locust bean gum structure show great influence on the final viscosity of the solution mixtures. Xanthan conformation changes with temperature, going from ordered structures to disordered or chaotic ones. Locust bean gum composition changes with dissolution temperature, showing a dissolved galactose/mannose ratio reduction when temperature increases, ie the smooth regions – zones without galactose radicals – are predominantly dissolved. The highest viscosity was obtained for the solution mixture with a total polysaccharide concentration of 1.5 kg m−3 and a xanthan/locust ratio of 2:4 (w/w) and when xanthan gum and locust bean gum were dissolved at 40°C and 80°C, respectively. © 1999 Society of Chemical Industry

Conformational aspects of xanthan-galactomannan gelation

Production optimization and functional characterization of thermostable β-mannanase from Malbranchea cinnamomea NFCCI 3724 and its applicability in mannotetraose (M4) generation

Results of previous meta-analyses have suggested that thickening infant formula (e.g., with rice cereal or carob bean gum) does not reduce

Galactomannans (Guar, Locust Bean, Fenugreek, Tara)

ABSTRACTThe aim of this study is the extraction, purification, and characterization of a locust bean gum (LBG) biopolymer extracted from the endosperm of Algerian locust bean seeds using the hot water extraction method. Once the seeds were swollen, the endosperm was separated, dried and finally ground, sieved, and purified. The physicochemical, structural, rheological, thermal, and morphological properties, as well as antimicrobial activity of purified locust bean gum (pLBG), were studied. After purification, the resulting LBG powder was white, smooth, light, odorless, and tasteless, with a yield of around 23.17%. Fourier transform infrared spectroscopy analysis of the gum confirms galactomannan structure, attesting to successful extraction, while x‐ray diffraction (XRD) and thermogravimetric analysis (TGA) revealed an amorphous structure and good thermal stability, respectively. Gum morphology examined by scanning electron microscopy (SEM) revealed a porous, fibrous structure. The antimicrobial activity of pure LBG demonstrated a significant effect on all pathogenic bacteria tested. After 24 h, baseline cultures (106 CFU/mL) were reduced by 51% for methicillin‐resistant Staphylococcus aureus, 39% for Pseudomonas aeruginosa, and 36% for Klebsiella pneumoniae. In addition, carob galactomannan had a more pronounced effect on the pathogenic yeast Candida albicans, whose growth was reduced by 75.5%. Pure LBG has shown promising potential as an antibacterial agent, so it can be used in the food and pharmaceutical industries.

PurposeCeliac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this study was to produce gluten-free tarhana for celiac disease patients using corn flour instead of wheat flour and investigate some physicochemical properties of tarhana. Hydrocolloids were used to compensate for technological deficiencies caused by the absence of gluten.Design/methodology/approachHydrocolloids including guar gum, xanthan gum and locust bean gum were added at concentrations of 0.5% and 1.0% to the corn flour. The substituted corn flour samples were used to produce tarhana powder.FindingsThe pH and acidity measurements were carried out in 0th, 24th and 48th h of fermentation, and for all samples, the pH gradually decreased during fermentation, whereas the acidity increased. According to the color measurements (L, a and b values), it was observed that there was no significant difference (p = 0.588) between the gums in terms of L values in tarhana dough samples. Water retention capacity values of control, guar gum 1%, xanthan gum 1% and locust bean gum 1% were found to be 1.1, 1.1, 0.7 and 1.2 mL/g, respectively. The viscosity measurements were carried out at three different temperatures (30°C, 45°C and 60°C), and the viscosity values were found to decrease significantly (p = 0.000) with the increase in temperature for all the samples studied. The highest viscosity values were obtained by 1.0% xanthan gum (4,333 mPa s) and 0.5% locust bean gum (3,575 mPa s) added tarhana samples for 3 rpm at 30°C. Xanthan gum addition showed the lowest foam capacity values (0.04 mL/mL) among the samples. The samples with guar gum, xanthan gum and locust bean gum are recommended with regard to consistency and foam stability in the production of tarhana.Originality/valueThis study confirms that the use of gums in tarhana, a gluten-free system, is beneficial for the technological aspect. The unfavorable properties that can be seen because of the absence of gluten in corn flour tarhana can be compensated with the use of hydrocolloids, and tarhana can be recommended to celiac disease patients.

Study of factors affecting cellulose derivatives composite in anticancer drug delivery: A comprehensive review.

The objective of this study was to determine the combined effect of locust bean, xanthan, agar, carrageenanmaltodextrin and pectin gums on the growth, bacterial survival, and susceptibility of foodborne pathogens. The combine effect five different gums and antimicrobial agents (Tetracycline, Doripenem, Imipenem, Cefixime, Cipropoxacin, Ceftazidime, Kanamycin and Meropenem) on susceptibility of foodborne pathogens was tested using disc diffusion method. Amongst gums tested, treatment with carrageenan-maltodextrin (52.00 ± 2.00 mm) and pectin (51.00 ± 1.00 mm) resulted in a two-fold increased in susceptibility of Salmonella enterica to imipenem 10 μg, compared to the control (25.33 ± 1.00 mm). Treatment with locust bean and agar gums also led to a two-fold increase in susceptibility of Salmonella enterica to cefixime and xanthan also increased susceptibility Escherichia coli O157:H7 to doripenem. Addition of gums led to a slight increase or decrease on bacterial growth in treatment compared to control. Bacterial survival decreased in the presence of all gums during refrigerated storage with pectin producing a log 2.68 ± 0.10 CFUml-1 reduction. Tested gums could potentially be used in combination with antimicrobial medicines to improve their efficacy in the treatment of Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes and Escherichia coli O157:H7 infections. Our findings could potentially lead to synergistic use of gums and antimicrobial agents to enhance the treatment and reduce recovery period of foodborne infections leading to less dependence on antimicrobial medicines and subsequently promoting health.

The emergence of natural polymers like gums and mucilages in drug delivery systems has curbed the rampant use of the synthetic materials for therapeutic purposes. Natural excipients offered advantages such as non-toxicity, less cost and abundantly availablity. Aqueous solubility of natural excipients plays an important role in their selection for designing immediate, controlled or sustained release formulations. This review article provide an overview of natural gum, polymers and mucilages as excipients in dosage forms as well as novel drug delivery systems.These recent investigations have provided ample evidences that these natural gums and mucilages like Gellan Gum,Gum Acacia,Locust bean gum could efficaciously deliver therapeutics to the diseased site without exerting any significant adverse effects on the normal cells. Hencefoth these natural polymers are endowed with the ability to function as like green emissaries for the transport of essential therapeutic agents which in turn will help in restraining the belligerence of different grave diseases like cancer.

The aim of this study is to produce edible films with antimicrobial properties by using the discarded fruit peels (orange and lemon) as extracts and to determine the effect on shelf life of rainbow trout fillets and squid rings. For this purpose, antimicrobial edible films were performed the orange and lemon peels extracts by using xanthan, locust bean and carrageenan gums. Rainbow trout fillets (Oncorhynchus mykiss 1792) and squid rings (Loligo vulgaris 1798) were covered with this antimicrobial edible films from discarded fruit peels to extend the shelf-life of these products. As a result, total mesophilic bacteria count (TMC) of squid rings (CS) exceeded the microbiological limit of the consumption on day 6, whereas TMC of squid rings covered with limon peel+locust bean (LLS) and limon peel+carrageenan (LKS) did not exceed this limit on day 8. This study gave rise to not only can be produced of functional products from the fishery products but also the fruit peels residues can also be evaluated for this purpose. The results of this study can be evaluated by seafood and fruit juice processing plants as well as food producers.

Hypericum scabrum L.-infused locust bean gum/agar hydrogel film: A novel candidate for anti-aging facial mask applications.